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Colony Mountain Chili Recipe

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This recipe for Colony Mountain Chili, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Johnson
Added: Wednesday, July 30, 2008


1 pound boneless beef sirloin steak, cut into 3/4-inch cubes
4 Italian sausage links, casings removed and cut into 3/4-inch slices
2 T. olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 green onions, thinly sliced
2 tsp. beef bouillon granules
1 cup boiling water
1 can (6 oz.) tomato paste
1 T. chili powder
2 T. brown sugar
2 T. Worcestershire sauce
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. pepper
3 cans (14 1/2 oz. each) stewed tomatoes, cut up
2 cans (15 oz. each) pinto beans, rinsed and drained
Shredded cheddar cheese

In a large skillet, brown the beef and sausage in 1 tablespoon oil; drain. Transfer meat to a 5-qt. slow cooker. In the same skillet, saute the onion, garlic and green onions in remaining oil until tender. Transfer to slow cooker. In a small bowl, dissolve bouillon in water. Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker. Stir in tomatoes and beans. Cover and cook on high for 6 hours or until meat is tender. Serve with cheese. (My family does not like chunks of tomatoes, so I put the tomatoes into a tall measuring cup and puree with an immersion blender. Works great!). Yield: 10 servings.




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